↞ recipe box start page
Category: Poultry
Prep Time: Cook Time: Total Time:
3/4 cup crumbled feta cheese, (about 3 ounces)
1 teaspoon dried oregano
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
Coarse salt and ground pepper
2 tablespoons olive oil
1/2 cup homemade or low-sodium store-bought chicken stock
Juice of 1/2 lemon
2 tablespoons unsalted butter
Directions
In a small bowl, combine feta and oregano. Make a pocket in chicken breasts: Holding chicken flat with palm of one hand, make an incision in thicker side of each breast with a paring knife. Carefully pivot the knife to create a deep pocket, keeping the other side of the chicken breast intact. Stuff pockets with feta mixture, dividing evenly; generously season both sides of chicken with salt and pepper.
Heat oil in a large skillet over medium-high heat. Add chicken, and cook until browned on both sides, 6 to 7 minutes per side.
Cover skillet, and continue cooking until chicken is opaque throughout and an instant-read thermometer inserted into thickest part registers 160 degrees. about 5 minutes more. Remove chicken to a platter, and keep warm.
To the skillet, add chicken stock, and cook, stirring up brown bits with a wooden spoon until reduced slightly. Add lemon juice and butter. Reduce the heat to low, and swirl pan until butter is melted, and sauce is slightly thickened. Serve chicken drizzled with sauce.
Serves 4.
view more member recipes
Chicken with Feta Cheese
view my recipes
print
save
Category: Poultry
Prep Time: Cook Time: Total Time:
3/4 cup crumbled feta cheese, (about 3 ounces)
1 teaspoon dried oregano
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
Coarse salt and ground pepper
2 tablespoons olive oil
1/2 cup homemade or low-sodium store-bought chicken stock
Juice of 1/2 lemon
2 tablespoons unsalted butter
Directions
In a small bowl, combine feta and oregano. Make a pocket in chicken breasts: Holding chicken flat with palm of one hand, make an incision in thicker side of each breast with a paring knife. Carefully pivot the knife to create a deep pocket, keeping the other side of the chicken breast intact. Stuff pockets with feta mixture, dividing evenly; generously season both sides of chicken with salt and pepper.
Heat oil in a large skillet over medium-high heat. Add chicken, and cook until browned on both sides, 6 to 7 minutes per side.
Cover skillet, and continue cooking until chicken is opaque throughout and an instant-read thermometer inserted into thickest part registers 160 degrees. about 5 minutes more. Remove chicken to a platter, and keep warm.
To the skillet, add chicken stock, and cook, stirring up brown bits with a wooden spoon until reduced slightly. Add lemon juice and butter. Reduce the heat to low, and swirl pan until butter is melted, and sauce is slightly thickened. Serve chicken drizzled with sauce.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Layered Feta Salad With Feta Cheese Dressing
by sgre52160
1 pkg baby spinach 1 medium cucumber cut into thin slices 1/2 cup cleaned, sliced radishes 3 sliced, hard boiled eggs 1/4 cup sliced scallion 1/2 cup toasted pine nuts 2 oz feta cheese Arrang
by sgre52160
1 pkg baby spinach 1 medium cucumber cut into thin slices 1/2 cup cleaned, sliced radishes 3 sliced, hard boiled eggs 1/4 cup sliced scallion 1/2 cup toasted pine nuts 2 oz feta cheese Arrang
Chicken And Feta Cheese Salad
by sgre52160
Dressing 2 tbsp chopped fresh basil or 2 tsp. dried basil leaves, crushed 1/2 tsp sugar 1 garlic clove, minced 1/3 cup oil 2 tbsp lemon juice and white wine vinegar 1 tbsp Dijon mustard SALAD
by sgre52160
Dressing 2 tbsp chopped fresh basil or 2 tsp. dried basil leaves, crushed 1/2 tsp sugar 1 garlic clove, minced 1/3 cup oil 2 tbsp lemon juice and white wine vinegar 1 tbsp Dijon mustard SALAD
Penne Pasta , Chicken & Feta Cheese
by sgre52160
1 each red, yellow and green bell pepper, chopped 1 cup zucchini, sliced 3 to 4 cloves garlic chopped 1/4 cup virgin olive oil 1/4 cup butter 1 cup shallots 1/4 cup basil 1/4 cup parsley Salt,
by sgre52160
1 each red, yellow and green bell pepper, chopped 1 cup zucchini, sliced 3 to 4 cloves garlic chopped 1/4 cup virgin olive oil 1/4 cup butter 1 cup shallots 1/4 cup basil 1/4 cup parsley Salt,
view more member recipes
related CDKitchen recipes
Chicken Thighs Stuffed With Feta Cheese and Sun-Dried Tomatoes
Greek-Style Chicken Hoagie
Stuffed Mushrooms with Feta Cheese
Chicken Breasts Stuffed With Feta And Spinach
Chicken, Spinach And Feta Pizza
Chicken Breasts With Feta Cheese Sauce
Green Beans With Chicken And Crumbled Feta Cheese
Pesto And Feta Chicken Pinwheels
Red Pepper Cheese Dip
Creamy Feta Dressing